How many inspections has Handy Food Store # in Immokalee had?

Handy Food Store # 0050 in Immokalee has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Handy Food Store # in Immokalee find?

Handy Food Store # 0050 in Immokalee was most recently inspected by FDACS on January 3, 2025 (Met Sanitation Inspection Requirements).

Has Handy Food Store # in Immokalee had any stop-sale or stop-use orders?

No, Handy Food Store # 0050 in Immokalee has no stop-sale or stop-use orders on record with Florida FDACS.

Handy Food Store # in Immokalee

Name: Handy Food Store # 0050 in Immokalee Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 3, 2025

417 New Market Rd W, Immokalee, FL 34142

Collier County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Handy Food Stores INC.
FDACS Estab #: 26944

Overview

Handy Food Store #0050 in Immokalee received an inspection on January 3, 2025 that documented 11 violations, all of which were corrected on site during the inspection. Priority violations included raw bacon stored over bread in the retail area (moved to proper location), okra and chicken poppers held at 120°F instead of the required 135°F minimum (reheated to 165°F), ready-to-eat creamer left unmarked for more than 24 hours (date marking added), and a food employee who did not properly wash hands before donning gloves (corrected after instruction). The facility also lacked written procedures for responding to vomitus or diarrhea discharge. All violations were marked as corrected on site.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

11Violations

Last inspected FDACS: January 3, 2025

Handy Food Store # in Immokalee: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Jan 3, 2025 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: JOHN WEAVER, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail: Raw bacon stored over bread. COS: Moved to proper location. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Processing area: Okra and chicken popper placed in hot holding at 10:45 found with internal temperature at 120 degrees Fahrenheit when checked with accurate probe thermometer at 11:30. COS: Reheat to 165 F.

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Retail area Creamer found with no date marking open more then 24 hours. COS Date marking added to creamer Print Date: 1/3/2025 Page 1 of 3 Y o x 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Establishment does not have a policy in place for proper response to vomit or diarrhealevents. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Processing area: Food employee did not properly wash hand before donning gloved.COS: Employee properly washed hands after instruction. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

Food establishment does not have a Certified Food Protection Manager.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom Raw shell eggs stored on floor in walk in cooler. COS: Moved to proper location.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Processing area: Employee not wearing hair restraint while working with exposed foods.

5-204.12 Backflow prevention device not located so that it may be serviced and maintained. 5-204.12

Outside: No backflow device on threaded faucet

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom: Covered can not available inside employee unisex restroom.

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside: Accumulation of trash and debris inside dumpster enclosure.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food processing: Employee personal phone stored on prep table. COS: Removed item and stored in proper area.

Handy Food Store # in Immokalee: Frequently Asked Questions

When was Handy Food Store # in Immokalee last inspected?: Handy Food Store # 0050 in Immokalee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 3, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Handy Food Store # in Immokalee had?: Handy Food Store # 0050 in Immokalee has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Handy Food Store # in Immokalee find?: Handy Food Store # 0050 in Immokalee was most recently inspected by FDACS on January 3, 2025 (Met Sanitation Inspection Requirements).
Has Handy Food Store # in Immokalee had any stop-sale or stop-use orders?: No, Handy Food Store # 0050 in Immokalee has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Handy Food Store # in Immokalee?: The most frequently cited FDACS violations at Handy Food Store # 0050 in Immokalee are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.